RU2367259C1 - Production method for "gherkins" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry. Cucumbers are pre-processed and packed in jars. Cucumbers are put in microwave oven for 60-65 s. Solution is added. After that solution at 95°C is added and jars are repeatedly microwave processed, matured in warm air chamber and cooled down.

EFFECT: invention allows to decrease sterilisation duration and enhance treatment uniformity.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of canned canned cucumbers in cans 11-68-350.

Sources from which the search was performed for this method showed that its prototype is the method [1], the essence of which is that the prepared cans with the product after packaging, filling and seaming are subjected to heat sterilization in an autoclave according to the mode (for cans 11 -68-350):

where 20 is the duration of heating the water in the autoclave to 100 ° C, min;

5 - duration of own sterilization, min;

20 - cooling time, min.

The main disadvantages of this method are:

- the long duration of the heat treatment of the product;

- uneven heat treatment of the product in banks;

- a relatively large consumption of thermal energy.

The aim of the proposed method is to reduce the duration of the heat treatment process, reduce the unevenness of heat treatment, improve the quality of the finished product and save heat energy.

This goal is achieved due to the fact that, according to the proposed method, cans with prepacked cucumbers are placed in a microwave chamber at a frequency of 2400-50 MHz before pouring for 60-65 s, after which they are filled with brine, whose temperature is 97 ° C, rolled up and re-placed in a microwave chamber with a frequency of 2400 ÷ 50 MHz for 60-70 s, kept in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and subjected to stepwise cooling with air and water for 20 minutes.

An example implementation of the method.

Prepared fruits are packed in jars and placed in a microwave chamber for 60-65 s, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron.

After microwave processing, the brine with a temperature of 97 ° C is poured into the cans, rolled up and re-placed in the microwave chamber for 65-70 s and the contents of the can are heated to 95-96 ° C.

Then the cans are placed in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes, followed by stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.

Significant distinguishing features of the proposed method are pre-heating of fruits in a microwave field with a frequency of 2400 ± 50 MHz for 60-65 s, followed by filling with a brine at a temperature of 97 ° C, sealing and re-placement in a microwave camera with a frequency of 2400 ± 50 MHz camera for 65 ÷ 70 s, holding in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.

This heat sterilization mode ensures the industrial sterility of canned food, reduces the duration of the heat sterilization process, reduces the unevenness of the heat treatment of the product, improves the quality of the finished product and saves heat energy.

Literature

1. Collection of technological instructions for the production of canned food, t.2. - M .: Food industry, 1990.

Claims (1)

A method of preserving cucumbers, characterized in that the cucumbers, after preliminary preparation and packaging in cans, are placed in a microwave camera with a frequency of 2400 ± 50 MHz for 60-65 s, then they are filled with brine at a temperature of 97 ° C, rolled up, re-placed in a microwave camera with a frequency of 2400 ± 50 MHz for 65-70 s, followed by exposure in a chamber with hot air with a temperature of 105-110 ° C for 8-10 minutes and stepwise cooling in a stream of atmospheric air and irrigation with water for 20 minutes.